Eddie Morán’s loved tacos for as long as he can remember.
“They’re simple, easy and fast,” Morán says. He even has a taco tattoo on his left wrist. At his restaurant, Lalo’s Taqueria in Lebanon, he makes food that’s pretty (and Instagrammable), locally-sourced and affordable.
At lunch time, pop music plays as customers check out the whiteboard menu (there aren’t individual menus at Lalo’s). There are three main food options, in addition to a few smattering of sides: tostadas, quesadillas, and the star of the show: tacos.
But it’s impossible to miss the corn and roosters in a mural on the restaurant’s wall. Morán wanted to make a point with it. The food he’s serving at his restaurant, he says, doesn’t fall into a traditional Mexican category.
“I wanted to…start my own thing, like, not fully call it Mexican,” Morán says. “It’s just kind of Upper Valley food, with the Mexican.”